Recently I have cut down on the amount of bread I eat, not that I typically eat a lot of it but instead of always going for that grab and go sandwich I am starting to make more of an effort in pre-preparing my lunches so that I have something waiting for me on busy days. However, as I have mentioned before anyone who lives in the real world will have their favourite go to sandwich! I mean, who doesn’t love a sandwich!? They are the staple of a typical kids school packed lunch, there are numerous chains of sandwich shops and the classic ‘meal deal’ is, in my opinion, a true representative of a real British lunch!
Seeing as it is British sandwich week it seems only fitting I blog one of Britains most famous culinary food! Something so humble as a bit of bread with a filling of choice really is the perfect fastfood lunch. It is something that you can quickly prepare the night before a day of busy meetings when you realise lunch with be at the most a 15 minute break. You can quickly pop out to grab a sandwich when time is short, and they are easy to eat at your desk. I shouldn’t be promoting short lunch breaks and eating at the desk, but some days really are that hectic and I have always argued that I wanted this blog to be for those who live in the real world. So here we have it – Britain’s favourite lunch time staple – a classic Chilli Prawn Sandwich, almost as delicious as my favourite Egg Salad Sandwich Filling!
This Chilli Prawn Sandwich is really easy to make so you can quickly make a batch of the filling last minute for a quick lunch. I use ready to eat prawns. I then mix with some crème fraîche, chillies, lemon juice and a hint of paprika before mixing in some roughly torn bits of rocket. I don’t butter the bread as the filling is creamy and softens the bread enough.
- 100g cooked and peeled prawns (king or prawn cocktail style)
- 1 red chilli (finely sliced)
- 1 tbpsn crème fraîche
- Juice of half a lemon
- 1 tspn smoked paprika
- Few sprigs of rocket (roughly torn)
- Black pepper
- Add all the ingredients to a bowl and mix well. Season with more black pepper if needed. Keeps in the fridge for up to 3 days.